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Gingerbread Pancakes

Amyrose Gill of Berkeley, California, writes: "My husband and I learned about La Note when we first moved to Berkeley to attend graduate school. Everyone raved about their Sunday brunch, and for weeks we tried to go, but there was always a line out the door. We finally braved the long wait, and it was well worth it. Gingerbread pancakes —redolent with spice, beautifully textured, and absolutely delicious —were the reward. We'd love to get the recipe and serve them at our own Sunday brunches. "

In addition to their spiced flavor, these pancakes have a distinctive cakelike texture.

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Preparation

Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).

Brush a griddle or 12-inch nonstick skillet with oil and heat over moderate heat until hot but not smoking.

Working in batches of 3 or 4, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.

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Recent Reviews

I halved the recipe for everything but the spices and agree that it needed double spice to really taste like gingerbread. They are as described, very cake like, but the thickness made them difficult to cook through before they started to burn. They have a lot of butter in them which may have also contributed to the burning, so I may try them again but replace some of the butter with applesauce. They were a nice change from regular pancakes.

jketl from Raleigh, NC /

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I thinned it out considerably (almost doubling the liquid by using milk) and added a little more cloves and nutmeg. I'd gave the original recipe 3 forks. With these changes I would give it 4 forks. Really great concept

tjkropp from Washington, DC /

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I was so happy to find this recipe. I was specifically searching for a recipe for La Note's lemon-gingerbread pancakes and these are almost spot on. The major change: Double the liquid. Make the water 1 cup and the coffee 1 cup. I add probably closer to 1/4 tsp clove, but aside from these changes, these taste just like La Note's! You don't notice the lemon and they are pleasantly spiced, not overly so. Also, by upping the coffee it helps cut the sweetness. My kids declared these their new favorites. They are mine too.

JoJoRod /

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I made these today. I thought I would post as I actually followed the recipe (unlike many who made "serious changes"). They were delicious. The batter is kind of gloppy but they cook just fine. We did not notice any "cake-like" consistency but they were light and fluffy and had a great spicy flavor. Even those family members who usually stick to traditional buttermilk pancakes couldn't get enough. Definitely will make again.

SDugal from Knoxville /

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I made the batter. Set the 15 minute timer and decided if it got any thicker it would be like hockey pucks. I added a 1/2cup milk. Batter was still very thick but usable.
Next time I am going to use stronger coffee and 1 1/2 cups also going to use 1 1/2cups milk ( maybe worth fiddling around with buttermilk), also I added two Tablespoons of dark molasses and used whole wheat flour (which beefed up the flavor some and added to the texture too). I will definitely added more spice plus will add allspice and maybe cocoa and mace.
They were ok. But I want a strong flavor to contrast with the real syrup.

kinggizzmo1 from From Bennington Vermont but live in Sullivan County NY. /